Rice Noodles with Butternut Squash & Five-Spice Shrimp

Combine shrimp, five-spice powder and crushed red pepper in a medium bowl. Refrigerate for at least 30 minutes and up to 4 hours.

Heat 2 tablespoons canola oil in a large, flat-bottom carbon-steel wok or large skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Transfer to a plate.

Drizzle the remaining 2 tablespoons canola oil into the pan. Add squash; cook, stirring occasionally, until brown in spots and partially cooked, 6 to 8 minutes. Add bell pepper and ginger; cook, stirring, 2 minutes more. Stir in water, cover and cook until the squash is tender, about 5 minutes more.

Meanwhile, cook noodles according to package directions. Remove with tongs to a colander. (Leave the hot water in the pot, covered.) Rinse the noodles and drain well.

Return the shrimp and any accumulated juice to the pan. Stir in 2 tablespoons tamari and 1 teaspoon sesame oil; cook, gently tossing, until the shrimp are hot, 1 to 2 minutes.

Briefly stir the noodles into the hot water to reheat. Drain well. Transfer to a bowl and toss with the remaining 1 teaspoon each tamari and sesame oil and half the scallions. Serve the shrimp over the noodles, sprinkled with the remaining scallions.